Chicken Pot Pie

I love savory meat pies; I think it’s one of the greatest parts of British cooking. From beef and potato to chicken pot pies, I think they are delicious, Now I’m not sure if Chicken Pot Pie is a British invention, but, regardless of who came up with it, it is delicious. As this recipe suggests, store bought pie dough is a great time saver. This recipe is a perfect start to the weekend.

Ingredients

2 cups diced peeled potatoes

1-3/4 cups sliced carrots

1 cup butter, cubed

2/3 cup chopped onion

1 cup all-purpose flour

1-3/4 teaspoons salt

1 teaspoon dried thyme

3/4 teaspoon pepper

3 cups chicken broth

1-1/2 cups milk

4 cups cubed cooked chicken

1 cup frozen peas

1 cup frozen corn

2 packages (14.1 ounces each) refrigerated pie pastry

Directions

Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.

Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.